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Healthy Gingerbread Cheesecake | Impress everyone this Christmas!

December 3, 2018

Looking for an easy to prepare, secretly healthy cake for your celebration table this year? Look no further my friend, this Gingerbread Cheesecake is here to get the party started!

A pecan buckwheat base that tastes just like crunchy gingerbread, topped with a deliciously rich and creamy vanilla filling with all the spices of the season. I’m obsessed with everything gingerbread at the moment so I had to add all those warming flavours to a festive centrepiece. When ready to serve I decorated mine with figs, black grapes, pecans and cacao nibs for a little seasonal sparkle.

INSTRUCTIONSLine the bottom of a 20cm springform cake tin with greaseproof paper. Prepare crust by adding pecans and buckwheat to a food processor and grinding to a fine crumb. Add in all remaining ingredients until it forms a sticky dough. Press into lined cake tin evenly and set aside in the fridge.Prepare filling by rinsing the cashews well in clean water and draining. Add to food processor with all other filling ingredients and blend on high until really smooth and creamy. Depending on the power of your machine, this can take around 10-15 minutes. The mixture should become smooth and pourable. If it's too thick, add ¼ cup of water at a time, but only after blending throughly.Pour filling on top of the crust and set aside in the freezer for at least 5 hours, ideally overnight. Take out an hour before serving so it can thaw out to a creamy texture. Top with fresh fruit, pecans and cacao nibs before serving.